In a crockpot, place carrots on the bottom, then onions. Layer chicken on top, salt and pepper to taste and crush the rosemary over the top as well. Add juice and broth. Turn crockpot on low and cook for 8 hours.
When carrots are tender and all is cooked, drain cooking liquid into a saucepan and simmer over medium heat till reduced. In a cup, add 1 tablespoon flour and 1/4 cup cold water and blend to make a paste, using a fork. Make sure there are no lumps, then add to simmering cooking juices, blending the entire time with fork to incorporate flour mixture with the cooking juices. When sauce has thickened, serve over chicken.

In a skillet, brown the beef; drain. Stir in pizza sauce. Quarter the biscuits; place in a greased 13″ x 9″ x 2″ baking dish. Top with the beef mixture. Bake, uncovered, at 400 degrees for 20-25 minutes. Sprinkle with cheeses. Bake 5-10 minutes longer or until cheese is melted. Let stand for 5-10 minues before serving.